I'm back to making bread consistently. Once or twice a week. But I'm also quite lazy so making a poolish is by far too much trouble. All I'm doing now is substituting homebrew for the liquid component.
Voila! Real bread without the hassle.
Been using JC's french bread recipe but doing it loaf-style:
This evening it'll be french butter, cheddar and chorizo. In the am peanut butter and honey sandwiches. Tomorrow evening grilled cheese. The next day bruschetta for dunking in soup. Croutons the next etc...
I don't leave anything for the birds.